OBJECTIVE

To determine absorbency of
the 2-propanol based sweet paprika
extract, and consequently ASTA
color grade for sweet paprika.

THEORETICAL BACKGROUND

Paprika powder is obtained
by the grinding of pods from
the dried sweet red peppers
Capsicum Annum. The name “paprika”
is Hungarian, but it is also
known as pimento (Spanish) and
Spanische pfeffer. Paprika
is of Mexican/American origin
and it was brought to Spain
on the caravel Santa-Maria to
be first cultivated in the garden
of Queen Elizabeta in Seville.
Nowadays, paprika is one of
the most consumed spices worldwide
and the best quality paprika
originates from Hungary and
Spain. The world consumption
is between 50,000 and 60,000
metric tons per annum, and the
trends are showing continuous
growth.

Only the highest quality,
ripe, intensely colored pods
are used to make paprika. Such
pods have the highest content
of carotenoids such as capsanthin,
capsorubin, carotene, criptoxanthin,
and zeaxanthin and xantophyll
in traces. Several grindings
are necessary to achieve the
correct powder texture. This
aromatic powder is deep red
to red-orange in color; its
flavour is mildly sweet and
non pungent.

There are several areas of
importance when evaluating paprika
quality:

Organoleptic characteristics
such as color, flavor and
aroma,

moisture and

microbiological specifications.

Paprika is normally classified
by its extractable color (ASTA
color) and this important factor
determines the price of the
final product. The lighter color
product (more orange-red) will
have a lower ASTA color rating
and consequently a lower price.
ASTA is the abbreviation for
the American Spice Trade Association,
USA based international company
which sets the spice specifications
and standardized methods for
spice analysis. ASTA Color
units refers to the international
standard for measuring the extractable
color of paprika pods and powder,
which is determined by the spectrometric
method. There are various available
color grades for paprika:

ASTA Color minimum 160
(160-180)

ASTA Color minimum 140
(140-160)

ASTA Color minimum 120
(120-140)

ASTA Color minimum 100
(100-120)

ASTA Color minimum 80
(80-100)

ASTA Color minimum 60
(60-80)

Some producers even offer
paprika which has ASTA Color
50. That quality has mostly
a culinary application, where
color of the product is not
the most important parameter.
What paprika quality will be
used is determined by the final
application. If the final product
color is the main organoleptic
attribute, the highest quality
paprika and the more expensive
one will be used and vice versa.

Paprika quality is largely
influenced by the storage conditions:
time and temperature. Paprika
should be stored consistently
in a cool (5-10 °C) and
dry environment, away from direct
sunlight. Improper storage at
20-25 °C causes color loss
of 1% every 10 days. If stored
properly, paprika is good for
up to 18 months.

HAZARDS

Potassium
dichromate is
very toxic and dangerous
to the environment.
It is harmful in
contact with skin
and may cause sensitization
by skin contact.
It is toxic if swallowed.
Wear protective
gloves and goggles
and avoid release
to the environment.R:
49-46-21-25-26-37/38-41-43-50/53
S: 53-45-60-61

PROCEDURE

Sweet paprika extractable
color is determined by measuring
2-propanol extract absorbency
using the blue LED. The experiment
is performed by using the simplified
dropper approach.

Weigh 0.1 g of sweet paprika
into 250 ml Erlenmeyer. Add
100 ml of 2-propanol, close
the Erlenmeyer and mix well.
Leave it in the water
bath at 70°C for 3 hours
or at room temperature in dark
for 16 hours. Cool down the
extract (in case the extraction
has been at 70°C) and filter.
Discard the first 10ml of the
filtrate. Pipette 25 ml of the
filtrate into a 100 ml volumetric
flask. Dilute to volume with
2-propanol and mix well. Fill
one plastic dropper with the
prepared solution from the volumetric
flask and the other with 2-propanol.
Determine the absorbency of
the extract using 2-propanol
as a blank.

Measure 10 drops of the 2-propanol
into the first blister hole,
and 10 drops of the paprika
extract into the second, third,
fourth and fifth blister holes.
Measure transmittance
of each sample and calculate
absorbency.

Determine absorbency of the
standard color solution using
sulfuric acid as a blank. Fill
in the plastic droppers with
standard color solution and
sulfuric acid. Measure 10 drops
of the sulfuric acid into the
first blister hole, and 10 drops
of the standard color solution
into the second, third, fourth
and fifth blister holes. Measure
transmittance of each sample
and calculate absorbency.